Add the goey bread into the pan, flip to fully coat both sides and let soak for 15 minutes, pressing down from time to time.

Place a heavy skillet over medium heat. Add 2 tbls of butter to the pan. Cook the slices on preheated skillet for 2 to 3 minutes on each side. Work in batches and cook until each slice is golden brown, adding more butter as needed. Transfer to a baking sheet. Bake bread in the oven for 20 minutes until it puffs up a bit and is firm in the middle.

Crack an egg carefully into a cup (this step is important it will keep your eggs uniform and pretty) Now carefully slide one egg at a time into the simmering water.

Using a slotted spoon carefully remove the eggs and transfer them to a kitchen towel lightly dab to remove any excess water

While cooking the eggs, have a skillet with the bacon going. Also put the thick sliced tomatoes into a preheated oven at 400 for 5 minutes until nicely toasted.Or roast them in a pan quickly for a few minutes.

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About Me

Sydney a SF born ex-pat currently living in France for the past 4 yrs and this is my creative pallet; scrumptious tid bits of food + culture to inspire a splendid + well-lived little life, I help people go on private Champagne producer trips enabling you to meet sm. producers, skip the large corp tours, visit local farms + hang with the locals! Email: tastysidetolifetours@gmail.com